866: Philip Moseley Co-founder of Blue Oak BBQ

With excitement allow me to introduce to you today's guest, Philip Moseley. Growing up, this New Orleans native could be found in one of two places - in his kitchen learning family recipes from his mother or out in the yard mastering the grill with his father. In 2012, he partnered with Ronnie, his best friend, to create Blue Oak BBQ. Today, Phil’s days mirror his childhood; he can be found dreaming up new dishes and manning the grill alongside the team.

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

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Favorite success quote or mantra:

• "Whether you can or cannot, it's up to you."

In this episode with Philip Moseley we will discuss:

• Knowing you want to open a restaurant in 5th grade
• Partnering with your best friend
• Visioning and goal setting
• The significance ofd the name Blue Oak
• Pop ups and proof of concept
• Open book management
• Misconduct in the industry

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Reaching out to people and always adapting
2. What is your biggest weakness?
   • Juggling too much at once
3. What's one question you ask or thing you look for during an interview?
   • Let the conversation go where it goes
4. What's a current challenge? How are you dealing with it?
   • Making the right decisions for the team
5. Share one code of conduct or behavior you teach your team.
   • Respect
6. What is one uncommon standard of service you teach your staff?
   • The customer is. not always right but you should always be smiling
7. What's one book we must read to become a better person or restaurant owner?
   • Can't Hurt Me: Master Your Mind and Defy the Odds by David Goggins
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What is something restaurateurs don't do well enough or often enough?
   • Communicate
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Accounting - Tim Baudier at DTS
10. Name one service you've hired.
    • Slack
11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Work hard
    • Respect others
    • Be yourself

Contact info:

Website: blueoakbbq.com

Instagram: @blueoakbbq

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Philip Moseley for joining me for another awesome episode. Until next time!

 

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